The artichokes in oil are a traditional preserve from Apulia, prepared by my family every year. The period to buy artichokes is April, May. Artichokes in oil are always excellent, in first courses, as a side dish, for appetizers, and even for topping pizzas. Making them at home is simple; you just need a little patience to clean them, which will depend on the quantity you decide to make, but it will be time well spent! Like all preserves, they can be stored for several months. For preparation, they are blanched in water and vinegar and stored in sterilized jars. Here is this delicious recipe!

Difficulty: Easy
Cost: Medium
Rest time: 30 Days
Preparation time: 1 Hour 30 Minutes
Cooking methods: Boiling
Cuisine: Italian

Ingredients

100 artichokes
1 qt water
1 qt white wine vinegar
4 lemons
coarse salt
garlic
chili pepper
Parsley

Tools

Jars

Preparation

Prepare a bowl with water and lemon, clean the artichokes by removing the outer leaves until you reach the lighter part. Then cut the artichokes in half to remove the tip.
Then cut the artichokes in half to remove the tip.
Cut the stem from the base of the artichoke and remove the outer part
Immediately immerse them in the water with lemon
In a pot, add water, vinegar, and salt; as soon as it starts boiling, add the artichokes and cook them for 5 minutes. If you have made the same quantity as I did, blanch them in two batches, remove the first artichokes, and add the others.
Drain them and place them in a perforated container to dry for at least 10 hours.
The artichokes are delicious even after being blanched.
Take the pre-sterilized jar and start seasoning with parsley, garlic, and chili pepper.
Start arranging the artichokes with the stem down.
Make two layers, season again, and start adding the oil.
Fill the jar with artichokes, season, and fill with oil. The artichokes must be completely covered with oil. Finally, place a weight on them to prevent them from rising and getting out of the oil